Noveau Cusine

Okay, so it’s not as classy as it sounds. I went to Denny’s the other night; turns out they have some new items after 3AM. Don’t ask why I dinned there at 3AM. The one thing that got my attention was the “Potachos” (a combination of potatoes and nacho topping, no tortilla chips involved). My dinning buddy did not approve. I didn’t try them, what a disappointment, right? LOL

However today, I got crafty in the kitchen and made my own version. I loved them, comfort food in an instant! I don’t quite have a name for them yet… IF YOU COME UP WITH ONE, LET ME HEAR IT!!
They seem humble, but oh, my goodness they are super-duper great. I hope everyone tries them. They are sure to be on the top favorite list, they are in mine! Just follow this recipe!! LISTO!!

Ingredients:

1lb Danish potatoes (sliced)
½ bell pepper (chopped)
½ onion (chopped)
1 tomato (chopped)
4oz smoked mozzarella cheese (grated)
4oz Havarti cheese (grated)
4oz Sharp cheddar cheese (grated)
1 can black beans
3 sheets Matzo crackers (in pieces)

Procedures:

1. Boil the potatoes until tender (do not over boil or they get mushy)
2. In a pan, put the onion, pepper, tomato. Simmer for 3 minutes
3. Add beans and let simmer for about 5 -7 minutes
4. Assemble, matzo on bottom, then potatoes, pour bean mixture over, top with cheeses.
5. Put in microwave for 1-3 minutes until cheeses are melted.
Conventional oven can be used, in a safe container at 300F for about 3-5 minutes.

Serve with hot sauce or sour cream as desired. Share!!

mushroom pudding and red pepper sauce!!

The other day I found myself with leftover bread (stored in the freezer) and two lonely Portobello mushrooms hiding in the veggie cabinet.

Pair that with a die-hard bread pudding fan and you got Portobello Mushroom Pudding!!

It is very simple to make, and the Portobello mushroom could be substituted for regular button mushroom. Plus it looks lovely decorated and can b saved for the following day!!

Ingredients:
For pudding
75 grams unsalted butter (melted)
6 eggs
8-12 oz red wine
3/4 cup of milk
90 grams day-old bread
1-2 Portobello mushrooms (diced)
Pepper and salt to taste
For Sauce:
2 yellow bell peppers
2 red bell peppers
½ onions diced
1 oz red wine
Salt and pepper to taste

Procedure:
Mix the wine and milk together
Pour over bread and let soak for 30 minutes
Then mix the remaining ingredients together
Pre-heat oven at 300F
Pour in a buttered oven mold
Bake in water bath for about 40 minutes or until set.
Meanwhile dice onions, sear them until golden,
Deglaze the pan using the wine. Put the liquid in a blended, add onions, bell peppers and add a little H2O if necessary.

Puree until smooth, them bring to a boil and let simmer for 10 minutes.
Once the pudding is out, let it cool completely!! The using cookie cutters form into shapes, plate and serve the sauce over it. Voila!